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Homestyle Chicken Noodle Soup

Homestyle chicken noodle soup made with a golden homemade broth simmered from bone-in chicken and aromatics, then finished with wide egg noodles for a tender bite. This stove-top version is thick with real shredded chicken, carrot coins, celery, and fresh dill.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Whole chicken or bone-in pieces
  • 1 whole chicken or 3 pounds bone-in pieces Use either one whole chicken or about 3 lb bone-in pieces.
Carrots and celery for broth and soup
  • 5 carrots Keep 2 whole for broth; slice 3 into coins.
  • 5 celery Keep 2 whole stalks for broth; slice 3.
Aromatics and seasonings
  • 1 onion Use 1 whole onion for broth; dice 1/2 onion for soup.
  • 6 clove garlic Use 4 cloves with the broth; reserve 2 cloves for the 10-minute simmer.
  • 10 cup water
  • 2 bay leaves
  • 1 tbsp whole peppercorns
  • 1 tsp dried thyme
Noodles, herbs, and seasoning
  • 10 oz wide egg noodles
  • 2 tbsp fresh dill Chopped.
  • 0.25 tsp salt and pepper Use to taste.

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Place the chicken, 2 whole carrots, 2 whole celery stalks, whole onion, 4 garlic cloves, bay leaves, and whole peppercorns in a large pot with the water. Bring the pot to a boil.
  2. Skim any foam from the surface, then reduce heat to a steady simmer. Simmer for 45-60 minutes until the chicken is very tender.
  3. Strain the broth and discard the vegetables and peppercorns, then shred the chicken meat. Return the broth to the pot and bring it back to a simmer.
Finish the soup
  1. Add the sliced carrots, sliced celery, diced onion, and remaining garlic to the simmering broth. Simmer for 10 minutes.
  2. Add the shredded chicken and wide egg noodles, then keep the pot at a simmer. Cook for 6-8 minutes until the noodles are tender.
  3. Stir in the chopped fresh dill and season generously with salt and pepper. Simmer briefly just to heat through, about 1 minute.

Notes

Pro tip: For clearer broth, skim foam aggressively right after the boil and keep the simmer gentle. Store leftovers in the refrigerator up to 4 days; reheat on the stove with a splash of water as the noodles absorb liquid. Freezing is not recommended because wide egg noodles can turn soft when thawed. For a lighter version, use skinless chicken pieces and skim any fat that rises to the top after simmering.